Sometimes, we find ourselves in a hearty vegetarian soup mood…typically on those cold dreary days of Winter and Early Spring. We made this on one such day. We started with an array of vegetables including cauliflower, onion, peas, tomatoes, and a LOT of garlic. From there, we added in a lot of turmeric (which gave this dish its colour) to build an earthy, almost floral flavour profile and some red pepper flakes to bring a bit of heat. Then, we added in lentils and simmered until everything was ready. In the end, this soup was really easy to make and had a lot of flavour complexity that is sure to lift your spirits on a cold, rainy day!
Time: 90 Minutes
Ingredients:
- An Onion
- An Entire Bulb of Garlic
- Cauliflower. You’ll need 1/2 of one or a bunch of riced cauliflower)
- Tomato
- Peas
- 1 Cup of Lentils
- 5 Cups of Vegetable Stock
- Ground Turmeric
- Ground Cumin
- Red Pepper Flakes
Method:
- Peel and dice your garlic and onion. Then heat a little oil in a large soup pan, and add your garlic and onions.
- As your onion and garlic start to cook, rice your cauliflower with a box grater or the shredding plate of your food processor.
- Dice your tomatoes.
- When your onions have turned opaque, add your cauliflower, tomatoes, and peas to the soup pot, and sprinkle in a copious amount of ground turmeric along with a little cumin and some red pepper flakes.
- Cook until your tomatoes begin to break down, and your cauliflower starts to soften.
- Add in your lentils, stir to combine, and then pour your vegetable stock in.
- Bring to a simmer, and let cook for around an hour until your lentils are soft and fully cooked.
- Plate, devour, and enjoy!
